Chef Counters on the Rise; Chefs Put in Their Time on the Line

As chefs and cooks take on more roles of service, they cut out more costs and create a more intimate dining experience, especially at restaurants with counters overlooking the food preparation. [NYT]
Related: Ringside Seats at the Chef’s Counter

Restaurateurs are getting tired of online-reservation services like TableXchange, where the hottest tables in town are sold like commodities. [NYT]

A Time Out reader wonders where he can “have a few on St. Paddy’s Day before things get too crazy,” but drinking before the parade seems like the easiest way to tap into the crazy side of the holiday, if you ask us. [TONY]
Related: The Green Guide